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Peachy English Muffins

January is Oatmeal Month! The addition of oatmeal in this breakfast recipe helps lower cholesterol.

Breakfast recipes: Peachy English Muffins


2 whole-wheat English muffins, split in half

2 tablespoons low-fat tub cream cheese

1 15-ounce can sliced peaches in juice, drained and any thick slices cut lengthwise into ½-inch slices

¾ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

2 tablespoons light brown sugar, firmly packed

2 teaspoons light tub margarine

¼ cup uncooked quick-cooking oatmeal


1. Preheat oven to 350°F.

2. Line a baking sheet with aluminum foil. Place English muffin halves on baking sheet. Spread muffin halves with cream cheese.

3. Put peaches in a bowl. Sprinkle ½ teaspoon cinnamon, allspice and nutmeg over peaches. Stir gently. Arrange peaches in a single layer on cream cheese.

4. In a small bowl stir together brown sugar, margarine and remaining ¼ teaspoon cinnamon. Add oatmeal. Using fingertips, rub mixture until crumbly. Sprinkle over peaches.

5. Bake for 25 minutes, or until topping is firm and peaches are hot. Serve while hot.

Serves 4

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